This is an adapted recipe and I’ll be honest with you, I only chose to make it in the first place because 1. I was really craving chocolate cake batter. 2. I had a wilty zucchini that needed using up.
The end game, a chocolate cake, was pure bonus.
A really super surprisingly delicious bonus.
Not that I’m surprised a chocolate cake was delicious. Just surprised that I adapted the original recipe quite significantly and it still turned out. I don’t have a ton of faith in my baking adaptations just yet. Getting there, though!
I repeated my adapted recipe juuust to make sure my changes worked and to accurately measure ingredients and bam, it was perfecto again.
I wouldn’t classify this as a recipe makeover per se. It stills calls for refined flour, sugar and a good amount of fat. BUT it’s not so bad either in that there isn’t loads of sugar or fat, the cake gets some of it’s moisture from zucchini, there is some added protein (walnuts/egg/yogurt) and even a dash of omega 3s (if using omega 3 eggs & walnuts).
Semi sweet or really dark chocolate would both work well in this recipe. Both my husband and I loved it because the end result isn’t too sweet. It’s chocolatey without feeling insanely decadent.
The batter will be extra thick and sticky when you transfer it to the pan. Not to worry, you’re on the right track. Don’t forget the zucchini still needs to release all of its juices whilst baking. Mmmm zucchini juice.
I’m already looking forward to my next meeting with a wilty zucchini in need of some love.